Peel and julienne the potatoes. Avoid slicing them too thin.

Wash the julienned potatoes in cold water 2–3 times and soak them for 5 minutes. Drain and remove excess starch.

Heat a pan with a generous amount of cooking oil and sauté the julienned onions first.

Add the potatoes and carrots to the pan and stir-fry until the potatoes are nearly cooked.

Sprinkle 2 tbsp curry powder evenly over the potatoes and mix well.

Season with salt to taste and adjust curry powder if desired. Add sesame seeds and pepper, then stir-fry to finish.